ES2291089A1 - Sweet tomato jam preparation method involves selecting, washing and cleaning impurities of tomatoes, where tomatoes are boiled for softening of skin and hardness of tomatoes and sweetener is added - Google Patents

Abstract

The sweet tomato jam preparation method involves selecting, washing and cleaning impurities of tomatoes. The tomatoes are boiled for softening of skin and hardness of tomatoes. The skin and seeds are removed. A sweetener is added. The tomatoes are cooked and agitated for reducing, distributing and jellying the mixture by addition of flavors, thickeners and antioxidants. The mixture is filtered using a sieve and the filtrate is packed, where the composition includes 25-40 percent by weight of sweetener and 60-70 percent by weight of tomato pulp.

Description

Process of making candy and tomato jelly.

Field of the Invention

In food products and preserves vegetables.

State of the art

Fruit candies and current jams are  preferably made of fruits. In the present invention, use tomato as the main or novel product in the jam manufacturing, resulting in this very economical and great quality.

Description of the invention

The process of making sweet and tomato jam mainly uses tomato as an element vegetable to which sugar or honey is added as a sweetener. Can be add other antioxidant, flavoring and flavoring elements natural as are the orange peel, peppermint extract and Fruit juice. Thickeners can also be added as the mixture Pectin - xanthan gum. The proportion by weight of sugar should be 30 to 40%, and in case of using honey from 25 to 35%, that of juices of fruits from 0 to 3.2%, peppermint extract 0.4 and the rest of tomato pulp.

Fruit juices: Lime or lemon 0.8%, 0.7% tangerine or orange, 0.5% orange peel, 0.6% apple and 0.6% grape. Optionally 0.4% extract of peppermint.

The resulting product is natural and high quality.

The elaboration is divided into seven stages 1) Selection, washing and cleaning of impurities, 2) Cooking for skin softening and hardness, 3) Skin removal, hardness and nuggets 4) Adding sugar or honey, 5) Cooking and stirring for reduction, homogenization, gelation and optionally complementary addition of fruit juices, flavorings, natural flavorings, thickeners and preservatives, 6) Filtering final solid substances through a sieve and 7) Packaging or packaging.

The procedure varies depending on the density or consistency that you want to obtain.

More detailed description of the procedure

It begins with the selection washing and cleaning of impurities of ripe tomatoes, preferably the less juicy or broth can be used, then slow cooking is done at about seventy-five degrees for about thirty minutes for the softening of the skin, then the skin, hardness and nuggets are removed, 30 to 40% of glucose syrup, fructose or sucrose, or 25 to 35% of honey is added in the proportion required according to the desired product and sweetness, the temperature and cooking is carried out for reduction, homogenization, gelation, and elimination of germs for about seventy minutes, during said cooking the corresponding periodic stirring of the paste will be carried out. Optionally, at the end of this last cooking stage, flavorings, bribes or natural preservatives based on juices or fruit and plant extracts can be added. Thickeners, pectins, vegetable jellies, etc. can also be added. and vitamin C equally natural. All these products in a proportion of up to four percent. During cooking, part of the said vitamin C is usually lost. A final filtering of the remaining solid substances will be carried out by means of a sieve, which will be carried out in the previous stage in the event that a solid or semi-pasty paste is desired. Finally, packaging is carried out, which can be done according to all known methods and taking into account the consistency of the
mass.

The consistency of the product can be solid, semi-chaste or liquid, depending on the type of product wanted.

The procedure and the proportions above mentioned are subject to modification without The essence of the invention is distorted. The machinery and utensils employees depend on the volume of product to be manufactured.

Advantages: A natural product of Nice taste, very nutritious and low cost. You are given an exit In addition to a highly prized horticultural product and great production that is grown throughout the year, the product obtained can compete with the one obtained based on any type of fruit.

Claims (8)

1. Procedure for making sweet and tomato jam, characterized by being divided into seven stages: a) selection, washing and cleaning of impurities from tomatoes, b) cooking to soften the skin and hardness of tomatoes, c) elimination of the skin, hardnesses and nuggets d) addition of sweetener element, e) cooking and stirring for its reduction, homogenization, gelation where flavoring, thickeners, antioxidants and flavoring elements based on fruit extracts are added, f) final filtering of substances solid by means of a sieve and g) packed or packaged, its main composition of sweetener by weight will be 25 to 40%, preferably 31.8% and 75 to 60% tomato pulp by weight, preferably 62.6% and 3.6% of juices and extracts and 0.6 to 2% of thickeners. 2. Method according to claim 1, characterized in that the sweetener used is a mixture of glucose syrup, fructose and sucrose in equal parts by weight. 3. Method according to claim 1, characterized in that the sweetener used is a mixture of 30% glucose syrup, 50% fructose and 20% sucrose. 4. Method according to claim 1, characterized in that the sweetener used is honey. 5. Method according to claim 1, characterized by adding fruit juices in the following proportions: lime or lemon 0.8%, tangerine or orange 0.7%, apple 0.6% and grape 0.6%, 0.8% peppermint extract and 0.5 extract Orange peel as flavorings, preservatives and flavorings. Method according to claim 1, characterized by adding as a thickener a proportion of xanthan gum pectin between 0.6 and 0.8% for the most liquid products, preferably 0.7% will be used. 7. Method according to claim 1, characterized by adding as a thickener a proportion of pectin-xanthan gum between 0.8 and 1.2% for semi-pasty products, preferably 1% will be used. 8. Method according to claim 1, characterized by adding as a thickener a proportion of pectin-xanthan gum between 1.3 and 2% for the most solid products, preferably 1.7% will be used.